oliveoilandlemon

recipes for healthy living

Tag: chickpeas

Moroccan style chicken with chickpeas

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Moroccan Paprika Chicken with Chickpeas & Chorizo

This is perfect family food. Make a big batch and freeze half, Make it go further with rice or potatoes if you need to.

Serves 6
3 Tins chickpeas net weight 240g each
6 chicken breasts
2tbsp flour
2tsp paprika
1 large white onion
1tsp chopped garlic
30g chorizo thinly sliced
1tsp cumin seed
1tsp ras el hanout
1tsp paprika
500ml chicken or veg stock
(You will need an oven proof casserole or pot)
Mix the flour with 2tsp paprika on a large plate
Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan for about 4 minutes each side to brown.
Remove and set aside.
Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.
Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

Baked Eggs with Chickpeas

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This is a delicious easy weekend brunch option or quick meal when everyone is hungry and you need to get food on the table quickly. This dish gives a great bang of protein from the eggs and chickpeas together with the goodness of the tomato sauce and a hint of heat.

Serves 4/6
Ingredients
2 tbsp rapeseed oil
1 medium onion, finely chopped
4 garlic cloves, peeled chopped and mashed
2 cans chickpeas rinsed and drained
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 tsp cayenne
2/3 bottle of tomato passata (680g bottle)
Sea salt and freshly ground black pepper
1-2 eggs per person
Some sourdough loaf for dipping

Preheat oven to 170C.
Heat oil in a large ovenproof pan over medium-high heat. Add onion, garlic. Cook on a medium heat until onion is soft, about 8 minutes.
Add chickpeas, spices and cook for 2 minutes longer.
Add the tomato passata. Bring up to a gentle boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.
Season to taste with salt and pepper.
Separate the chickpeas across a large oven proof dish. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
If you have a real hungry bunch it works too, to just fry your eggs instead then,
sprinkle over a little more paprika and serve with bread for dipping.

Spinach and Chickpeas

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This is such a delicious tasty and filling dish perfect for Autumn. Easy and quick to prepare it is the perfect vegetarian meal if you aren’t a meat eater or pair with fish or chicken if you wish. I always keep frozen spinach in the freezer and it is perfect for this dish, you don’t even have to defrost, simply stir in for the last 5 minutes. This dish is a super meal with protein carbs and good fats and would be perfect for a large family gathering as you can easily double up and make ahead without adding the spinach, then simply reheat and add the spinach as below.

Spinach and Chickpeas

Serves 4 hungry or 6 as a side

1 white onion peeled and sliced
2 cloves of garlic peeled chopped and mashed
1 thumb size piece of ginger peeled and chopped finely
1 tbsp tomato puree
1 tsp each of turmeric, ground cuimin and coriander
1 400ml tin coconut milk
2 medium tins of chickpeas drained and rinsed
200gr frozen spinach
2 tbsp oil
Salt to season

Heat the oil over a medium heat and add the onion until softened but not coloured
Add the ginger and garlic and cook out for about 5 minutes
Dont be afraid to add a splash of water if it looks too dry
Stir in the tomato puree and spices and cook for about 2 minutes
Then add the drained chickpeas and coconut milk, season well and cook for
about 10 minutes until the flavours are well developed.
Taste and be sure to add some more salt if you think it needs it.
Just before serving, add in the frozen spinach and stir through and cook for about 5 minutes.
If you have some fresh coriander, sprinkle this on top.

 

 

 

 

 

 

Chickpea Cakes & Mango Relish

OO&L Chickpea Cakes & Mango Relish

I’m neither vegan or vegetarian and even if I was convinced that there were benefits to that kind of a diet (which I’m not) it flat out wouldn’t work in my house and for those of you who know my other half, you know why. But occasionally I do like to have a meat free meal which these are great for or as a starter if you are having a big group over. Just make a big platter of these with lots of salsas and other dips and they make for a perfect informal gathering. Other pulses will work just as well for these – I’m thinking kidney beans or others like them. Just check in the back of the press you know there is a tin lying around in there – now you know what to do with it 🙂

Makes 8 small cakes
250gr Tin chickpeas
2 tbsp toasted coconut
1 tsp chilli powder
2 tbsp chopped fresh coriander
1 tbsp chopped ginger
1 tsp Nigella seeds
2 tbsp fresh breadcrumbs
1 tsp Salt
1/2 tsp Pepper

Blend chickpeas with nigella seeds and chilli powders
Add the coconut, coriander, ginger, breadcrumbs, salt and peppers
Shape into small cakes about 4cm wide 1 cm deep.
If the mix seems dry then add a little water
Put into the fridge for at least 30 minutes to chill before frying
Heat 1 tbsp oil in pan and fry until crisp brown on both sides
Side hot with salad and the relish

Mango and Ginger Relish
1 red onion
1 large red chilli
2 tbsp olive oil
t tsp grated ginger
1 ripe mango
2 ripe tomatoes
t tbsp distilled malt vinegar

Peel and dice the onion
De-seed and finely chop the chilli
Heat oil in a small saucepan, add onion ginger and chilli and gently fry for 10 minutes until the onion is softened.
Peel and chop roughly the mango and tomatoes
Add to the onion mixture, stir once, add vinegar and 1 tbsp water
Season , Bring to the boil, cover and simmer for 5 minutes
Leave to cool and serve with the chickpea cakes.

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